Ingredients

For the biscuit crust

Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

14 plain chocolate digestive biscuits, finely crushed

For the cheesecake

3 x 300g packs full-fat Philadelphia cheese

200g golden caster sugar

4 tbsp plain flour

2 tsp vanilla extract

2 tbsp Tia Maria

3 large eggs

285ml carton soured cream

For the topping

142ml carton soured cream

2 tbsp Tia Maria

cocoa, for dusting

8 Ferrero Rocher chocolates, unwrapped

Method

Heat oven to 180C/fan 160C/gas 4. Line the base of a 25cm springform tin with baking parchment. Blend butter and biscuit crumbs. Press onto the base of the tin, bake for 10 mins, then cool.

Increase the oven temperature to 240C/fan 200C/gas 9. Beat the cheese and sugar with an electric whisk until smooth, then whisk in the flour, vanilla, 2 tbsp Tia Maria, eggs and 285ml soured cream.

Grease sides of the cake tin with butter. Pour in the mixture and smooth. Bake for 10 mins, then turn oven down to 110C/fan 90C/ gas ¼ for 25 mins. Turn off the oven, then open the door and leave to cool inside the oven for 2 hrs. Don’t worry if it cracks a little.

Mix 142ml soured cream and Tia Maria, then smooth on top of the cheesecake. Chill.

Recipe Tip

To freeze

Cover the tin, first with cling film, then foil and freeze for up to 6 weeks.
Thaw in the fridge for 8 hrs before serving.

Recipe Tip

Serving tip

Remove from the tin and slide onto a plate. Dust with the cocoa through
a tea strainer until the top is covered. Lightly mark the cheesecake into
portions with a knife, then place a chocolate on every other portion

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Comments, questions and tips

made this with baileys and its unreal- be careful not to leave it in oven too long or it becomes a bit stodgy. i made it twice and was beautiful both times. place tin of water in bottom of oven to stop top from cracking, turn off oven and open door- leave in oven intil its cold- overnight if possible

hannah89

16th Dec, 2010

2.05

I was not too impressed....the new york one on here is a thousand times better.
The cocoa on the top was horrible....wouldn't of been too bad without the topping.

melanietaylor

2nd Dec, 2010

5.05

I make this every Christmas and it always goes down a storm! The only change i've made is to buy some Thorntons Cappucino chocolates instead of Ferrero Rocher. After reading the comments above i will try Baileys this year with Baileys chocolates - yum! Can't wait!!

faye500

29th Nov, 2010

5.05

so gorgeous but i would recommend adding more biscuits for a thicker biscuit base. I also swapped the tia maria for Baileys and it was amazing!!!!

adamjt8

21st Nov, 2010

Made this for a dinner party last nite and was a huge success. My sister is law said "I'm not a pudding person, but I am now!" and my neice asked whether it was a Tesco Finest Pud!! I would add some more Tia Maria into the basic recipe though, although saying that it was fab without it! Give it a go you won't be disappointed! xxx

laurenflincoln

21st Oct, 2010

4.05

Didn't have quite enough cream cheese when I made this so I added an extra egg and doubled the flour. Also doubled the Tia Maria and it still came out beautifully! I had to cook it an extra 10 mins and let it chill for longer to get a good set, but was really delicious and not as rich as if I'd used the full 900g. Made a topping of sour cream, melted chocolate and Tia Maria instead of the suggested one and the chocolate set to a good spreadable consitancy. Lovely!

blinded05

19th Oct, 2010

5.05

Made this for our anniversary and it was a hit! Absolutely delicious. I used Baileys instead of Tia Maria. Didn't dust cocoa powder, but drizzled melted dark chocolate instead---yum!! The rest of the cake was devoured the next day. Will definitely become a staple for our special occasions.

xeyetee

19th Oct, 2010

5.05

Awesome. Dead easy to prepare. Everyone loved it. A firm favourite.

foodiefanatic

25th Sep, 2010

I have made this cheesecake before and it went down a treat! So, I made this last week once again as my husbands office was holding a MacMillan nurses day and everyone was invited to make a cake so that they could raise money for this very good cause. Unfortunately I was word blind and only turned the oven down to 190c instead of 90c! Luckily enough it did not burn and tuned out o.k. I would make this cheesecake again and again, it is very easy and looks so professional but the next time I will not forget to turn the temperature down.

andy_pere09

18th Jun, 2010

Please let me know a good substitute for soured cream. Thanks

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